Choux pastry is famous for being hard to get right but don't let this put you off trying. The key to success is weighing out all your ingredients in advance and make sure they are all ready before you start, because timing is crucial (this includes sifting the flour before you start). Once you've made your pastry you're not restricted to buns you can use a piping bag to make éclairs or profiteroles. Although I personally think that buns are the easiest to make. If peanuts aren't your thing or you want a more traditional choux bun, you can whip double cream until it forms peaks or is at a thick consistency and fill your buns with it. Makes 10-12 buns. Ingredients: For the choux pastry: 25g butter or margarine 125ml milk or water 1/4 tsp sugar 1/8 tsp salt 75g strong plain white flour (sifted before you start) A few drops of vanilla essence 2 eggs (beaten) For the peanut butter cream: 140ml double cream 2 tbsp peanut butter 2 tbsp brown sug...
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